Friday, April 26, 2013

We never had air conditioning growing up, and the closest
we’d get was a visit to the refrigerator. You’d open the door, and let the cool
air wash over you, as you pretended to look for something to eat. Of course,
after a few glorious minutes, mom would figure out what was going on, and yell
to close the door. I wish I had known about this strawberry granita recipe back
then.

You can make and serve this gorgeous granita any time, but
it’s really best enjoyed during the summer months. Not only because it’s cold
and delicious, but also because it forces you to stick your hot, sweaty face in
the freezer four or five times to stir. It’s such a bracing and refreshing
experience that I almost feel sorry for people that do have AC. Almost.

Besides a welcomed respite from the heat, this mandatory,
periodical forking creates the dessert’s signature texture. By breaking up the
ice crystals as the granita freezes, you’ll get what looks exactly like ground
granite, which is where this sweet treat’s name actually comes from.

I know it’s still early spring, but strawberries are
beautiful right now, so why not practice a few times before the serious heat
waves hit? By the way, let me be the first one to say it to you this
year…it’s not the heat, it’s the humidity. I hope you give this a try soon.
Enjoy!

Ingredients for 8 servings:(Note: Yes, this will work with other fruit and berry purees)

2 pounds strawberries

1 cup water

1/3 to 1/2 cup white sugar (depending on sweetness of berries) (Note: I've not tried other types of sweeteners)

1/4 tsp balsamic vinegar

1/2 tsp lemon juice

very small pinch of salt*Note: freezing times will vary greatly depending on how cold, empty, large, etc., your freezer is. Just keep checking and forking!View the complete recipe

Will eb making this. My husband loves strawberries, but the rest of the family doesn't. I make this and leave it in the freezer. He can eat till his heart is content. And I don't have to worry about it soiling.